Five Weeknight Dishes: Perfectly grilled chicken legs and rhubarb roasted salmon

With mom-approved garlicky sheet-pan shrimp.

View in browser|nytimes.com Continue reading the main story June 2, 2023 Perfectly Grilled Chicken, Rhubarb Roasted Salmon and Eggs-for-Dinner Pasta By Emily Weinstein Wouldn't it be nice to work the grill in a state of total relaxation, with a drink in hand, instead of anxiously poking at the food to make sure you're doing it right? I think so, and so I've decided that this is the summer I'll finally improve my grilling. Hopefully I'll progress from a place of basic competence to something like sure-handedness. I'll be spending a lot of time with this new guide to grilling basics, which is worth a look even if you're confident at the grill. (That succulent grilled chicken recipe below is exactly what you need to get started.) Kitchen quandaries? Requests? Email me anytime at dearemily@nytimes.com. I love to hear from you. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. 1. Grilled Chicken Legs It can be tricky to grill bone-in chicken and get it just right. But if you follow this new recipe from Genevieve Ko, you'll stick the landing and get chicken with crispy skin and juicy meat. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 2. Rhubarb Roasted Salmon Rhubarb is mostly put to work in desserts. (Rhubarb crisp! Rhubarb pie!) But Melissa Clark points out that its tangy acidity provides a nice counterpoint to salmon, featured in this vibrantly pink easy dinner. To get the full visual effect, buy the reddest rhubarb you can find, though green stalks will still taste good. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 3. Sheet-Pan Garlicky Shrimp and White Beans My mother loves this recipe. (Hi, Mom.) It's by Sarah DiGregorio, and I bet you'll love it, too. View this recipe. David Malosh for The New York Times. Food Stylist: Simon Andrews. 4. Roasted Mushroom Larb This recipe from Yewande Komolafe, a vegan variation on the classic Thai dish, is a supreme use of mushrooms; they crisp in the oven before they're tossed with soy sauce, lime juice and herbs. View this recipe. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. 5. Spaghetti With Fried Eggs This is an eggs-for-dinner dish that actually feels like dinner, as opposed to breakfast or brunch after sundown. It's by Mark Bittman and requires only a handful of ingredients and 20 minutes of your time. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm at dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan. Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Five Weeknight Dishes from The New York Times. To stop receiving Five Weeknight Dishes, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018